does anybody have any yummy recipes for shellfish, like lobster, prawns and crabs?
I am making the transition from Atkins to Neanderthin and now I can't dip my 3 fav's in melted butter, what could I do to add fat and moisture?
I have fried prawns in garlic and oil with lemon juice sqeezed over afterwards, which was awesome, but any other ideas would be grand.
Cheers Gem.

does anybody have any yummy recipes for shellfish, like lobster, prawns and crabs?
I am making the transition from Atkins to Neanderthin and now I can't dip my 3 fav's in melted butter, what could I do to add fat and moisture?
I have fried prawns in garlic and oil with lemon juice sqeezed over afterwards, which was awesome, but any other ideas would be grand.
Cheers Gem.

A couple days ago, I ate lobster tails that were baked in the oven. We used butter to dip it, of course, but I am getting ready to make some ghee. I wonder if that could be heated up and used instead. Unless you want to avoid all dairy, even ghee, that is one suggestion. Or, you could dip it into different nut oils, or olive oil. Perhaps if you put garlic in and heated up the oil. That might taste good.

I threw this together last night. Don't think of it so much of a recipe as a concept that probably needs some tweaking. My fritters didn't hold together well, I think because they need more egg, but wow! They're yummy!

Thought I would bump the thread- need more ideas if I am going to become a religious Neanderthin follower.

Does any body have any suggestions for making a paleo friendly gravy sauce for dry-er meat, eg chicken.
I'm a condiments and sauce fiend- which is hard to beat, any saucey suggestions would be great
Simple dinner ideas which are tasty would be nice to hear about.

I just bought some guar gum. I haven't tried it yet. It's made from the seeds of a tree in Africa or India (I forget which). This is the same stuff that is added to Thai Kitchens coconut milk that makes it so thick and creamy. Anyway, I plan to use it to make gravy. I've got it in a shaker bottle, and I've read that a little goes a long way. For gravy, I would use some kind of fat (probably coconut oil), some chicken broth, some seasonings, and the guar gum. I sure hope it works!

Also, I make my own mayonnaise with walnut oil. There's a recipe above in this thread. I sometimes add horseradish if I'm having roast beef (the kind from the HFS that has nothing in it but vinegar). Adding mustard to the mayo is good too, especially on chicken. I've added lemon juice at times and also cayenne pepper to spice it up.

I am not absolutely certain all of this is paleo, but as there is no mention of it one way or another in NeanderThin, and because it's all low carb, I go for it.

I just bought some guar gum. I haven't tried it yet. It's made from the seeds of a tree in Africa or India (I forget which). This is the same stuff that is added to Thai Kitchens coconut milk that makes it so thick and creamy.

I was wondering about this guar gum. I know it is what makes the Thai Kitchens coconut milk so thick and creamy (love it that way). But, is this a natural substance? Here is the definition from:

A water-soluble paste made from the seeds of the guar plant and used as a thickener and stabilizer in foods and pharmaceuticals.

I wonder if the stuff in processed food (like the coconut milk in the can), is all natural, or if it has undergone some odd chemical transformation. Would love to know, cuz I eat that coconut milk all the time now. I put lots of cinnamon in it, and it is great with sliced apples.

Jen, you mentioned using cinnamon in another post. What is the health advantages of using it? It tastes so good in this coconut milk that I have been using a boat load of it lately.

Combine the honey and 1/4 cup water in a saucepan and slowly bring to a boil, add the lemon juice and the sesame seeds. Gently boil until it reaches the soft ball stage. (234 to 238 degrees ) on a candy thermometer. Brush a parchment lined baking sheet with the melted butter. Quickly whip the tahini paste into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared pan. Set aside to cool. Turn the candy out onto a cutting board, peel off the paper, and, with a sharp knife, cut into workable pieces.